Badam Burfi/Almond Fudge

Trust you all had wonderful deepavali. I made badam burfi and jhangri for this year deepavali. Numerous blogs have shared this recipe. Here is my version of Almond Fudge aka Badam Burfi.

You need :

Almonds : approx 200gm (2 fistfulls less than one pavu)
Sugar: measured the same qty as almonds. Used same cup to measure both the ingredients
Ghee : 2tbsp (which I did not add)
Saffron strands a few

Greased plate and rolling pin (lattanige)

Step I: Blanch almonds. Pour almonds into hot water and leave it aside for 7 to ten minutes
Step 2: Deskin almonds and pat them. Let them dry. I just used my hair dryer to blow dry the almonds. Worked well. Blend them to make almond flour.

Blanched Almonds (R) Almond Flour (L)

Take sugar and saffron strands in a heavy bottomed non stick pan. Add water enough to dissolve sugar. Boil on medium flame till you get one string consistency. When you start seeing bubbles like this..

Gejje Paaka

be prepared. This stage is called gejje paka and 2-3 mins later you start seeing one string paka or consistency syrup. Pull the sugar syrup between your thumb and fore finger. The string which forms should be firm. Slowly start adding almond flour little at a time. Mix well, add again till you finish all the flour. Add 2 tbsp of ghee and keep mixing till it comes together like ball in the center of the bowl.

Grease a plate or mould with ghee. Pour this hot mixture in the non stick pan over to it. Grease a rolling pin and make it even.

Cut them into desired shape and apply little ghee on top which I did instead of adding 2tbsp ghee. But I advise you to add ghee to get much nicer burfis.